Grilled Tarragon Chicken With Pasta Pecans And Spring Greens Recipes

LIME-TARRAGON GRILLED CHICKEN

Lime-Tarragon Grilled Chicken image

A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.

Provided by Cynthia Betancourt

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h25m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup olive oil
½ cup fresh lime juice
2 tablespoons chopped onion
2 teaspoons dried tarragon
1 teaspoon salt
½ teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs

Steps:

Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g

GRILLED CHICKEN BREAST WITH TARRAGON-LEMON SAUCE

Grilled Chicken Breast With Tarragon-Lemon Sauce image

Skinless chicken breast marinated in mustard, then basted with a tarragon-lemon sauce while grilling. I use bone-in breasts, so reduce the cooking time if you use boneless breasts. Prep time does not include the 2 hour marinating time.

Provided by breezermom

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons Dijon mustard
4 chicken breast halves, Skinned
1/4 teaspoon black pepper, freshly ground
1/3 cup butter
1 teaspoon dried whole tarragon
2 teaspoons lemon juice
1 garlic clove, minced (sometimes I use 2, depending on the size of the clove)
1/4-1/2 teaspoon salt (depending on size of your chicken breast halves)

Steps:

Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours.
Prepare your grill for cooking the chicken over medium coals.
Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat.
Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.

Nutrition Facts : Calories 265.2, Fat 22.2, SaturatedFat 11.7, Cholesterol 87, Sodium 354.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 15.6

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